Recipes

Tropical Jelly with Peach & Raspberry Coulis

Serves 4

70 minutes, including 1 hour chilling time. You can make the coulis while the jellies are cooling in the fridge

For the jelly:
500ml white grape or apple juice
1 sachet of Vege-gel (eg Supercooks, from most supermarkets)
½ tin mandarin segments
1 large kiwi fruit
125g white seedless grapes

For the coulis:
½ tin peach halves in fruit juice
50g frozen raspberries

Peel the kiwi and cut it into small pieces and halve the grapes.
Divide the kiwi, grapes and mandarin segments between four bowls.
Porcelain bowls are best if you want to turn the jellies out for serving.
Follow the Vege-gel instructions to make the jelly with the juice. Add a little sugar or natural sweetener if you want.
Pour the warmed juice over the fruit and let the jellies sit in a cool place. Once they have cooled down chill them in the fridge for one hour.
To make the fruit coulis, blend the peach halves with a hand blender and set the puree aside.
Liquidise the frozen raspberries with a little of the peach juice. Both fruit purees are naturally sweet but you can add a little sugar to taste.

Thanks to Chava Eichener for the recipe.

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